Wow, I promised to put this up a loooooong time ago – sorry about that! But as the cold weather is closing in (is everyone going to hate me if I hope for this to happen really soon?), I’m gifting you with the perfect accompaniment to every autumn/winter dish you want to cook this year.
They are simple, look fancy and are stunningly delicious – without further ado, here’s my recipe for Swedish roast hasselback potatoes.
What you’ll need:
- 1 medium-sized potato per person
- A small amount of the following:
- Olive oil
- Garlic cloves
See, easy enough, right? You can add on lots of different things, but I’ll talk about that at the end.
Step 1: Preheat the oven to 220 degrees C (425 degrees F). Wash the potatoes thoroughly, but do not peel. Place on a chopping board flat side down, and make incisions from one end of the potato to the other, almost the whole way through, but so the potato holds together at the bottom. These cuts should be about half a thumbnail apart (we use really scientific measurements here in Laura’s kitchen).
Step 2: Slice the garlic thinly, and scatter them between the potato slits. Spread butter on top of the potatoes, drizzle olive oil on them, season with salt and pepper, and stick them on a baking tray in the oven.
You can eat these on their own, with melted cheese and bacon, or with pretty much anything you’d put in a normal baked potato!
|(Seen here with Laura’s gorganzola stuffed, bacon wrapped chicken)|